This savory spinach and ricotta pie mixes soft ricotta cheese with fresh baby spinach on a bed of crunch puff pastry and is not only delicious, it's also easy to make!
Total Time
50min
4.0
7 Ratings
Author: Vincenzo's Plate
Servings:
4
Ingredients
•
2
Puff Pastry
•
2
cups
Ricotta Cheese
•
4
cups
Fresh Baby Spinach
, chopped
•
2
Eggland's Best Classic Eggs
•
to taste
Pecorino Romano Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Ground Nutmeg
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Put the Ricotta Cheese (2 cups) into the bowl and begin to break it down using a fork.
2.
Add Fresh Baby Spinach (4 cups) and a generous handful of Pecorino Romano Cheese (to taste).
3.
Mix together well and add a sprinkle of Salt (to taste) and Ground Black Pepper (to taste) and a touch of Ground Nutmeg (to taste).
4.
Add an Eggland's Best Classic Egg (1) and mix together once again.
5.
Once the ingredients are mixed and the filling looks much creamier, it is ready. Preheat the oven to 180 degrees C (350 degrees F).
6.
Line a baking dish with Nonstick Cooking Spray (as needed) and Puff Pastry (2), and prick the bottom of it using a fork so it helps it to cook through.
7.
Fill it using the ricotta mixture and even it out as much as you can using a spatula.
8.
Cover the pie with another sheet of puff pastry, angling it so that the edges cover any gaps.
9.
Create a crust by gently folding down the edges and joining the two layers together.
10.
Press down around the edges using the teeth of a fork.
11.
Beat an Eggland's Best Classic Egg (1) lightly in a small cup and add a drop of water.
12.
Brush the egg mix over the top of the pie using a pastry brush.
13.
Cook in the oven at 180 degrees C (350 degrees F) for 40 minutes or until golden.
14.
Let the spinach ricotta pie rest and cool for up to ten minutes, then slice into triangular serves and place on a wooden board. Enjoy!
Nutrition Per Serving
CALORIES
195
FAT
12.7 g
PROTEIN
10.1 g
CARBS
10.1 g
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